Special Diet Information

Coumadin® (Warfarin)
This recipe is NOT safe for Coumadin (warfarin) users.

This recipe is safe for those who are lactose intolerant.

This is NOT a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten.


"My final, considered judgment is that the hardy bulb [garlic] blesses and ennobles everything it touches - with the possible exception of ice cream and pie." -Angelo Pellegrini

The refrigerator light goes on...

Super simple, super quick, super delicious. This is a recipe that I had a version of in an Indian restaurant in Greenwich, UK, and most of these types of recipes include not only garlic and chilies but also ginger. I opted to forgo the ginger because I like the less sweet, more savory flavors in this dish.



Garlic Chili Shrimp

Servings: 2 | Serving size: 4 ounces shrimp with sauce

Cooking Time: 30 Minutes (cooking time does not include marinating time)

This recipe can be multiplied and makes good leftovers, especially for sandwiches.

Serve with Jasmine Rice or Jasmine Rice - Low Sodium Version or Brown Rice or Papadum (Papad)


Serve with Roasted Parsnips and Carrots or Roasted Broccoli with Garlic or Roasted Brussels Sprouts with Tahini Sauce or Spinach Garlic Goodenough

3 cloves garlic (finely minced)
1/2 tsp red pepper flakes
1/8 tsp turmeric
1/2 tsp ground cumin
1/4 tsp salt
1/2 lime (juiced)
1 tsp olive oil
8 ounces shrimp (peeled and deveined)
4 large green onions (sliced crosswise; keep white and green parts separate)
1/4 cup no salt added vegetable or shrimp stock
1 tsp unsalted butter

Garlic Chili Shrimp recipe from Dr. Gourmet
Place the garlic, red pepper flakes, turmeric, cumin, salt, lime juice, olive oil, shrimp, and the white part of the green onions in a bowl.

Toss well until the shrimp is coated well.

Refrigerate for about an hour.

Heat a large skillet over medium high heat.

When the pan is hot add the shrimp.

Arrange the shrimp so each is flat on its side. Cook for about 4 minutes.

Add the green part of the green onion and turn the shrimp over.

Cook for about 2 minutes.

Add the stock, then toss the pan until the shrimp and green onions are well blended. Cook for two minutes, until the shrimp are pink and cooked through.

Place just the shrimp on plates to serve.

Add the butter to the pan and toss until melted and the mixture is well blended.

Pour the sauce over the shrimp and serve.

Nutrition Facts

Serving size: 4 ounces spinach

Servings: 2

Amount Per Serving

Calories 161 Calories from Fat 40
% Daily Value
Total Fat 4g 8%
    Saturated Fat <1g 1%
    Monounsaturated Fat 2g
    Trans Fat 0g
Cholesterol 172mg 56%
Sodium 321mg 14%
Total Carbohydrates 6g 2%
    Dietary Fiber 1g 4%
    Sugars 1g
Protein 24g
Vitamin A 15% Vitamin C 28%
Calcium 8% Iron 21%
Vitamin K 105 mcg Potassium 376 mg
Magnesium 54 mg